Baked Stuffed Tomatoes with Bacon and Ricotta

Spring is well underway, and the temperature will start to climb very soon! To celebrate the coming of summer, here’s a variant of the classic stuffed tomato recipe. This recipe is a bit lighter and puts the emphasis on the use of bacon and ricotta cheese instead of the usual meat stuffing. So if you’re looking for an easy meal idea for your weeknight evenings, this recipe is for you. Serve these tomatoes with white rice or pilaf rice to complete your meal.

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Jan 12, 2026

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Ingredients list for the Stuffed Baked Tomato 

Serves 4 

• 4 bull’s heart tomatoes (regular tomatoes will be ok, but choose them big enough)
• 12 slices of bacon
• 3 1/ ounces (100g) ricotta
• 2 tablespoons olive oil
• Salt & pepper

Directions

1. Preheat oven to 360°F (180°C).
2. Wash and dry the tomatoes.
3. Cut a “hat” to a third of its height. In a large skillet, heat the olive oil, drop a halved tomato, flesh side down, and allow to roast slowly. Salt and pepper. Take them gently aside.
4. Put the bacon in the same skillet and slightly brown.
5. Arrange the halved tomatoes in a baking dish. Stuff tomatoes with a bacon slice and a teaspoon of ricotta. Repeat twice and finish with the “hats.”
6. Bake the dish for 5-10 minutes. Enjoy!

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Baked Stuffed Tomatoes with Bacon and Ricotta

Author: Veronica Brandy  |  Servings: 4 servings

Prep Time: 10 min  |   Cook Time: 10 min

Easy stuffed tomatoes with bacon and ricotta.

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Ingredients

1x 2x 3x

• 4 bull's heart tomatoes (regular tomatoes will be ok, but choose them big enough)
• 12 slices of bacon
• 3 1/ ounces (100g) ricotta
• 2 tablespoons olive oil
• Salt & pepper

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Instructions

1. Preheat oven to 360°F (180°C).
2. Wash and dry the tomatoes.
3. Cut a "hat" to a third of its height. In a large skillet, heat the olive oil, drop a halved tomato, flesh side down, and allow to roast slowly. Salt and pepper. Take them gently aside.
4. Put the bacon in the same skillet and slightly brown.
5. Arrange the halved tomatoes in a baking dish. Stuff tomatoes with a bacon slice and a teaspoon of ricotta. Repeat twice and finish with the "hats."
6. Bake the dish for 5-10 minutes. Enjoy!

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